叶生小皮伞不同发酵产物中多糖含量比较

Comparison of the Polysaccharide Content in Different Fermentation Products of Marasmius epiphyllus

为测定2种发酵方式下不同发酵产物的多糖含量,采用硫酸-苯酚法测定了叶生小皮伞液体发酵及固体发酵产物的多糖含量,并进行方法学考察。结果表明,叶生小皮伞发酵液中多糖平均含量为42.56 mg/g,菌丝中多糖的平均含量为19.61 mg/g,固体发酵产物中多糖的平均含量为33.43 mg/g,发酵液多糖含量约为菌丝体中的2.2倍,是固体发酵物中的1.3倍。本研究可为叶生小皮伞菌株ME-1后续的多糖研究提供参考。

In order to determine the polysaccharide contents of different fermentation products in two fermentation methods of Marasmius epiphyllus,sulfuric acid-phenol method were used to determine the polysaccharide contents of the liquid fermentation and solid fermentation products of Marasmius epiphyllus,and methodology were investigated.The results showed that the polysaccharide content in the fermentation broth was 42.56 mg/g,19.61 mg/g in mycelia,and 33.43 mg/g in solid fermentation products.The polysaccharide content in fermentation broth was about 2.2 times that of mycelium and 1.3 times that of solid fermentation.This study provides a reference for further study of polysaccharides in strain ME-1 of Marasmius epiphyllus.